raspberry lemonade scones
 
Prep time
Cook time
Total time
 
Serves: 8
Ingredients
  • 1 stick of unsalted butter frozen
  • ⅓cup granulated sugar
  • zest of 2 lemons
  • 2cups all purpose flour
  • 1½tsp baking powder
  • ¼tsp kosher salt
  • 1 large egg
  • ½cup greek or plain yogurt (do not use fat free)
  • 2tbsp freshly squeezed lemon juice
  • ⅔cup fresh raspberries
  • for the glaze:
  • ⅓cup powdered sugar
  • 1tbsp lemon juice (more for adjusting)
Instructions
  1. Preheat oven 400ºF. Line a baking sheet with parchment paper.
  2. Grate the frozen butter on a large grate and place in small bowl back in freezer until ready to use.
  3. Place the sugar and lemon zest in a medium bowl and rub together with fingers. Add flour, baking powder and kosher salt and whisk together.
  4. In another medium bowl whisk together egg, yogurt, lemon juice and grated butter until well blended. Add to dry mixture and gently combine with a spatula until just incorporated it. It should have an almost fall apart, crumbly look to it. You want to stop mixing before all the flour disappears. Very important not to over mix.
  5. Add the raspberries and very gently fold them in. They can easily break but don't worry if they do. Just be as gentle as possible.
  6. Dump the dough onto the prepared baking sheet and form into a 7" to 8" disk. If dough is too sticky add a little flour to your hands. Not too much as this can make the scones tough. Cut the disk into 8 wedges and arrange evenly on baking sheet.
  7. Bake to 12 to 15 minutes our until scones begin to turn golden. Allow to cool on sheet completely.
  8. While scones are baking, make the glaze by combining the powdered sugar and lemon juice. You want it to be a consistency where if you pull up a fork and drizzle the drizzle stays for a bit before disappearing into the remaining glaze in bowl. Add more powdered sugar if too thin, more juice if too thick.
  9. Once scones are cool drizzle the glaze on top and devour. Best ate day of but can keep in airtight contain for up to 2 days.
Recipe by pretty plain janes at https://prettyplainjanes.com/2016/03/16/raspberry-lemonade-scones/